This Greek wrap is filled with fresh flavors from juicy Greek chicken, fresh vegetables, and a tangy yogurt dill sauce.
Why You’ll Love This Recipe
- This Greek wrap recipe is a good choice to add to your list of easy meals.
- This great recipe works well for a meal prep option and makes for a quick lunch to put together the next day.
- This easy recipe makes for a balanced meal with a good mix of protein, carbs, fat, fiber, and color!
Ingredient Notes
For the chicken and chicken marinade
- Boneless skinless chicken breasts - we prefer to cut chicken breasts into bite size pieces for this recipe. You could also use chicken thighs. However, if you have leftover chicken, shredded chicken, or rotisserie chicken you can also toss that with the marinade ingredients and warm up the chicken for a similar result. You can also choose a different type of gyro meat such as pork or turkey.
- Red wine vinegar - you could also use balsamic vinegar in a pinch if needed
- Fresh lemon juice - you will need the juice from one lemon for this recipe. Don't forget to reserve 1 tbsp lemon juice for the yogurt dill sauce.
- Minced garlic - lots of garlic to add great flavor!
- Dried oregano, salt, paprika - these spices will help to create great Greek flavors.
- Extra virgin olive oil
Assembling the wraps
- Pita bread - we love to use pita bread as it feels most traditional to a Greek gyro. However, you can use flour tortillas or another flatbread as well. If you want to create a whole wheat wrap you could use whole wheat tortillas or pitas.
- Red onion or pickled red onion - we recommend pickled red onions for this recipe! You can find a quick pickled onion recipe here.
- Cucumber
- Bell peppers - we like to use colorful orange, yellow, or red peppers.
- Grape tomatoes - if you don't have grape tomatoes you can also dice roma tomatoes.
For the yogurt dill sauce
This sauce is not quite a Greek Tzatziki sauce, but it is very similar to a creamy tzatziki without the cucumber.
- Plain greek yogurt
- Fresh lemon juice
- Dried dill - you can also use fresh dill if you have it on hand.
- Minced garlic
- Salt and black pepper
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Cutting board and knives
- Large bowl
- Measuring cups and spoons
- Air fryer
- Meat thermometer*
- Small bowl
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Cut the chicken breast into small, bite-sized pieces. Place the chicken in a large bowl. Next, add the marinade ingredients to the bowl: vinegar, lemon, garlic, oregano, salt, paprika, and olive oil. Mix until the chicken is evenly coated in the Greek marinade. You can set aside to let the chicken marinate for about 15 minutes, but if you are short on time you can cook the chicken right away.
Next, use either an air fryer or the oven to cook the chicken:
For the air fryer: Set the air fryer to 380 degrees. Spray the basket with olive oil spray to prevent sticking. Cook for 10-14 minutes (tossing the chicken halfway through) or until the internal temperature reaches 165 degrees Fahrenheit.
For the oven: Preheat the oven to 425 degrees Fahrenheit. Place the chicken on a parchment-lined baking sheet. Bake for about 10 minutes, toss the chicken, and then bake for another 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is cooking, prepare the pitas, vegetables, and yogurt dill sauce. You can warm the pita in the toaster, microwave, or oven if desired. Cut the cucumber into thin slices and half each slice. Chop the bell peppers and halve the grape tomatoes.
For the yogurt dill sauce, combine all ingredients in a small bowl and mix until well combined.
Assemble the wraps. Spread a spoonful of the yogurt dill sauce down the center of the pita. Next, add the cooked chicken, the fresh veggies, and any other optional toppings. Enjoy!
Tips & Variations
- There are several other toppings you can include with these delicious wraps. Some ideas include a salty cheese, such as feta cheese, kalamata olives, or hummus.
- If you aren't a fan of the yogurt dill sauce, try swapping it out for hummus to make a Greek chicken hummus wrap.
- If you are looking to add lots of veggies, you could also add chopped romaine lettuce to create Greek salad wraps.
- You can also give our pita chips a try!
FAQ
We recommend storing the chicken separate from the toppings and sauce. Store the chicken, toppings, and sauce in separate airtight containers in the refrigerator. Leftovers make for a perfect, quick lunch the next day!
You can make this recipe gluten-free by choosing a gluten-free pita bread. Make it dairy free by using a dairy-free yogurt alternative for the yogurt dill sauce. This recipe is not vegan or vegetarian.
If you like these delicious greek chicken wraps, check out some of our other recipes with great flavor:
If you make this chicken souvlaki wrap, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Greek Chicken Pita Wrap
Ingredients
For the chicken:
- 1 1/2 lbs boneless skinless chicken breast
- 2 tbsp red wine vinegar
- Juice from 1 lemon (reserve 1 tbsp for the yogurt dill sauce)
- 1 tbsp minced garlic
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp olive oil
For assembling the wraps:
- 4 large pita breads
- Thinly sliced red onion or pickled red onion
- 1/2 cucumber, sliced
- 1/2 bell pepper, diced
- 1/2 cup grape tomatoes, halved
For the yogurt dill sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp dried dill
- 1/4 tsp minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cut the chicken breast into small, bite-sized pieces. Place the chicken in a large bowl. Next, add the marinade ingredients to the bowl: vinegar, lemon (reserve 1 tbsp of lemon juice), garlic, oregano, salt, paprika, and olive oil. Mix until the chicken is evenly coated in the Greek marinade. You can set aside to let the chicken marinate for 15-30 minutes, but if you are short on time you can cook the chicken right away.
- Next, use either an air fryer or the oven to cook the chicken:For the air fryer: Set the air fryer to 380 degrees. Spray the basket with olive oil spray to prevent sticking. Cook for 10-14 minutes (tossing the chicken halfway through) or until the internal temperature reaches 165 degrees Fahrenheit.For the oven: Preheat the oven to 425 degrees Fahrenheit. Place the chicken on a parchment-lined baking sheet. Bake for about 10 minutes, toss the chicken, and then bake for another 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- While the chicken is cooking, prepare the pitas, vegetables, and yogurt dill sauce. You can warm the pita in the toaster, microwave, or oven if desired. Cut the cucumber into thin slices and half each slice. Chop the bell peppers and halve the grape tomatoes.
- For the yogurt dill sauce, combine all ingredients in a small bowl and mix until well combined.
- Assemble the wraps. Spread a spoonful of the yogurt dill sauce down the center of the pita. Next, add the cooked chicken, the fresh veggies, and any other optional toppings. Enjoy!
Notes
- You can make this recipe gluten-free by choosing a gluten-free pita bread. Make it dairy free by using a dairy-free yogurt alternative for the yogurt dill sauce. This recipe is not vegan or vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Greek Wrap." The nutrition is calculated using a large pita bread.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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